Boiled chicken wings and daikon radish

Tebamoto to daikon no amakara ni (手羽元と大根の甘辛煮）

What kind of dish is Tebamoto to daikon no amakara ni ??

A dish made with chicken wings and daikon radish simmered in a pressure cooker. This is my favorite favorite recipe(*ˊᵕˋ)♡‧₊

The names of dishes that use soy sauce and sugar often include “甘辛” (amakara). Amakara is a word that expresses sweetness and saltiness.

The best way to cook daikon radish is to use a pressure cooker, as it takes a long time to cook. Everyone will feel happy when they eat flavorful daikon radish.

The lower part of the daikon radish is hard and pungent because it contains a lot of fiber and isothiocyanate. This is suitable for grated and used as a garnish for sashimi.

The top part of the radish is sweet and soft, making it suitable for simmered dishes like oden and buri daikon.

Check out this article about pressure cookers.　👉　Tender braised pork belly

About chicken wings

In Japan, chicken wings are classified into three types: tebamoto, tebasaki, and tebanaka.

I’m using tebamoto this time, but you can use other ones as well.

Tebamoto is the part near the base, which has thicker bones and more meat than other parts. The meat is soft and has just the right amount of elasticity.
Tebamoto are great not only for grilling, but also as an ingredient in curries and soups. By simmering the tebamoto, they become so soft that they fall apart, and the soup stock that brings out the flavor from the bones of the tebamoto brings out the flavor of the entire dish.

Tebasaki are the tip of a chicken wing, and although they contain less meat, they are attracting attention for the amount of collagen they contain. You can also make a delicious soup stock with a strong flavor. I love tebasaki sprinkled with salt and pepper and grilled in the oven.

Tebanaka is the part between tebasaki and tebanaka. Use for fried and simmered dishes. It is the easiest part to eat because it is fatty and soft.

NUTRITION FACTS

281kcal Protein 18.6g Fat 13.3g Carb 25.1g Salt Equivalent 3.1g

INGREDIENTS (3SERVINGS)

Japanese daikon radish 450g
chicken wings 500g( 9 pieces)　　　※The waste rate for chicken wings is 45%.
☆water 200g
☆sugar 18g
☆soy sauce 60g
☆mirin 60g
green beans 15g( 3 pieces )

COOKING INSTRUCTIONS

① Cut the daikon radish into 3cm thick pieces.

② Soak the chicken in hot water. When the surface of the chicken turns white, remove it from the hot water.

This step is to prevent the chicken from producing lye and making the broth cloudy. If you have a sheet to collect the lye in the photo, you can skip this step.

③ Place the daikon radish, chicken wings, water, sugar, soy sauce, and mirin in a pressure cooker and cook for 5 minutes.

④ Wait for the pressure to release naturally, then open the lid and bring to a simmer.

⑤ When the broth has reduced, add the green beans.

This is a video about chicken wings stewed in black vinegar, but the cooking process is the same, so check it out.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊